文章摘要
邓尚贵.青鳞鱼浓缩鱼蛋白制取技术的研究[J].上海海洋大学学报,2000,(1):40-44
青鳞鱼浓缩鱼蛋白制取技术的研究
Processing of fish protein concentrate from Harengula zunasi
  
DOI:
中文关键词: 青鳞鱼 浓缩鱼蛋白 有机溶剂 提取工艺 食品原料
英文关键词: Harengula zunasi, fish protein concentrate, organic solvent, extraction,
基金项目:
邓尚贵
湛江海洋大学水产学院!524025
摘要点击次数: 545
全文下载次数: 470
中文摘要:
      本研究以青鳞鱼为原料,以有机溶剂和柠檬酸的混合液为提取剂,采用索氏抽提法制取青鳞鱼浓缩鱼蛋白。实验结果表明:①青鳞鱼肉含蛋白质77.0%、脂肪15.1%、灰份7.2%,是一种丰富的蛋白质源;②含血合肉和脂肪较多的青鳞鱼肉可用于制造浓缩鱼蛋白,以7.5倍于40目原料鱼肉的酸化乙醇提取时间4h为工艺最佳条件。由此制得的青鳞鱼浓缩鱼蛋白的蛋白质含量为89.6%,脂肪含量为0.07%。
英文摘要:
      The process of extracting fish protein concentrate from Harengula zunasi with the Soviet device and acidic organic solvent was studied. Fish meat of H. zunasi is an resource of protein because of its high protein content being. 77. 0%, adipose 15. 1% and ash 7. 2%. The optimal conditions for processing fish protein concentrate (FPC) from H. zunasi included citric acidified alcohol as solvent to extract the ground dry fish meat of 40-eyelet meshed for 4 hrs. The amount of organic solvent used for extraction was 7 .5 times as high as that of fish meat. A high quality of FPC was obtained with 89. 6% in protein and 0.07% in fat.
HTML 查看全文     下载PDF阅读器
关闭